Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- proper noun A taxonomic
genus within thefamily Apiaceae — theparsleys .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
Help support Wordnik (and make this page ad-free) by adopting the word Petroselinum.
Examples
-
Over time the name Petroselinum evolved into Petrocilium - Petersylinge - Persele - Persely and finally in English to Parsley.
-
You need to plant the cultivar Petroselinum crispum tuberosum also known as Petroselinum hortense - normal parsley is Petroselinum crispum.
Parsley Root Soup Haalo 2008
-
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.
Spices and Herbs -Bandra Bazar Road « bollywoods most wanted photographerno1 2008
-
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.
2008 February 17 « bollywoods most wanted photographerno1 2008
-
This addition of petro-rock differentiated Petroselinum from Heleio-marsh selinon-celery, Heleioselinon or true Celery Apium graveolens.
-
Common Parsley or Petroselinum crispum has quite a few synonyms in its taxonomy: Apium crispum, Apium petroselinum, Carum petroselinum, Petroselinum hortense, Petroselinum sativum and Petroselinum vulgare.
-
Whilst there is only one species to the Petroselinum Genus that of Petroselinum crispum, there are a multitude of varieties with over 37 varieties of the crispum var. or variety alone.
-
The root of its Latin name comes from the Ancient Greek Petroselinum meaning Petro-rock and Selinum-celery.
-
Petroselinum crispum is one of the most important herbs in European cooking, perhaps because its distinctive flavor from menthatriene is accompanied by fresh, green, woody notes that are somewhat generic and therefore complement many foods.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Parsley Root Parsley root is the taproot of a particular variety of parsley, Petroselinum crispum var. tuberosum, is also flavored by a mixture of terpenoids, and is more complex and pungent than parsley leaves.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.